It makes me wince reading the date of my last blog post…October 2015 was it?… 😳 Let’s just say I was busy burying my head in my books, which did pay off, so I’m happy I studied really hard during the year.
That said, I have actually been busy in the kitchen. Since my exams finished, I’ve been experimenting with mini blood orange meringue pies, quinoa crusted zucchini sticks, rhubarb quinoa cake, and a raw beet-and-carrot chocolate cake. Those didn’t turn out exactly as I planned…which is why they haven’t been blogged about and shared. Bless my parents, they continue to devour my less than stellar baking and cooking attempts. Nevertheless, I’m having fun in the kitchen and testing out different flours. Sometimes something works great and sometimes it’s a big flop, but you just need to keep trying, whether it be in the kitchen or just out in life.
You know what did work really well though? Aduki bean brownies.
You read that correctly. Beans. In brownies!
Beans makes these brownies so unbelievably fudgey you might even find yourself questioning if you actually did put that whole can of beans into the batter rather than cups of melted chocolate and butter. If you follow this recipe, it’s definitely beans you put in.
Now this recipe does call for aduki (adzuki) beans, but feel free to sub-in black beans if you don’t have any aduki beans. Most bean brownies around the internet are made with black beans; I just didn’t have any when I decided to make these brownies. Sometimes though, not having an ingredient can be a blessing: it forces you to be resourceful and creative. In turn, you might end up with a delicious, new recipe!
These brownies first met the internet last year, back when I refused to consume any grassfed dairy or happy hen eggs or organic meat (in small quantities) and was running the vegan blog eatloveshine. If you’reliving this kind of lifestyle and it’s working for you, by all means keep it up. Personally, it just wasn’t the thing for me, for a variety of reasons, which I might discuss in later blog posts. The point of this paragraph is that if you feel like you’re having a déjà vu moment and you’ve seen brownies before, you very well might have.
Whether you make these brownies with eggs or chia/flax eggs, they’re a delicious and more wholesome brownie alternative either way; and honestly, that’s the important part.
Aduki beans are high in dietary fibre, a key element for happy digestive health. The fibre found in aduki beans, and all kinds of beans in general, also helps regulate the activity of the body’s insulin receptors to ensure that blood sugar levels are where they should be. Aduki beans contain a significant amount of protein (17 g per cup!), folate, magnesium, and potassium. Moral of the story: aduki beans are awesome.
So go ahead, have another piece! 😀
Aduki Bean Brownies
- 1 1/2 cups of aduki beans (adzuki, 14 fl. oz. can, cooked)
- 1/2 cup dark chocolate chips
- 1/3 cup coconut sugar
- 2 large eggs
- 1 tsp baking powder
- 1/8 tsp pink Himalayan salt
- 2 tbsp extra-virgin coconut oil
- 1/3 cup cocoa powder
- 1 tsp vanilla
Preheat oven to 350°F.
If using beans from a can, drain and rinse them.
In a food processor, add in all the ingredients and process until smooth.
Spread into a lined 9 x 9 inch baking pan. Sprinkle on more chocolate chips if desired.
Bake on the middle rack for 35-40 minutes until a knife inserted into the middle comes out clean.
Allow the brownies to cool in the pan for 10 minutes before cutting. This allows the brownies to set.